DRUM CHICKEN ON THE AKORN KAMADO!
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- Опубліковано 6 лют 2025
- Hey everyone! Today we are going to try something I've been thinking about for a while, that is we are going to cook a chicken drum style on our @Char-Griller Akorn Auto-Kamado! This cooker already makes smoking and grilling a breeze but I wanted to know what would happen if we used the expansion rack to raise our food up and removed our smokin stone heat deflector to get some of the fat from the chicken skin dripping on those coals like the drum cooks do. There were some lessons learned and some things I can do better but overall this cook came out awesome! If you try this make sure you let me know how it goes! #CharGriller #Sponsored #cooking @BBCharcoal
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Coach can do it all , on any pit !!! And he has the trophy room to prove it !!! BBBB 🏆🏆🏆🏆🏆💪
🤣🤣🤣 thanks buddy
How long did you cook this bird for on each side?
❤❤❤ Incredible recipe, skilled tutorials and hints. Thank you so much!👏🏽👏🏽🔥🐔❤
Great idea. I am a fan of the fat smoke flavor. Just like you said, I would finish it up on a high heat char. I suppose spareribs would work just as good.
Yeah after this experiment I definitely think some other proteins like ribs are worth a try
How long did it end up taking at 300?
interesting use for the expansion rack , not something ive ever used
Ive found good fat smoke flavour from grilling on the jr using a mini weber chimney of coals , keeping temps and airflow low as you still get a fair bit of direct heat from the coals but by having a good bed of coals you get good fat smoke from the dripping
brining birds makes a difference as well from the blind tasting here the brined bird won on juice and flavour
brining helps too as i tend to push chicken as i prefer the texture on a higher temp bird as temps rise theres a big difference in texture , dont need a thermometer just go on the colour and use a instant to check the thigh joint
when doing spatchcock i find it better to flip a few times finishing with skin on top
What is that accessory in the grill?
Have you ever tried royal oak Char logs
I’ve ran B&b Charlogs and they are awesome, love ‘em
I have a stupid question can u leave a thermometer in the meat for the whole cook
I’ll probably do this Tuesday or Wednesday.